What to do with this Chicken? Hungarian Chicken

     I like to make my own chicken broth and freeze it for future soups etc.  I get whole chickens and cut off the breasts, legs, and thighs.  In goes the rest into the stew pot.  This leaves some  beautiful chicken pieces to use - right away.  So I made up a crunchy roast chicken dish inspired by Hungarian paprika.

Hungarian Chicken

(Serves 8-10)

2 tablespoons plus 1/2 cup Olive Oil

4 Boneless Chicken Breasts (skin on)

4 Chicken Legs (skin on)

4 Chicken Thighs (skin on)

2 tablespoons Dijon or Your Favorite Mustard

8 cups Whole Wheat Bread Crumbs (Coarsely grind about 1/3 -1/2 loaf (depending on size) of bread in a food processor)

1 teaspoon Garlic Powder

1 ½ teaspoon Salt

1 teaspoon Paprika

     Preheat oven to 400 degrees Fahrenheit.  Rub the chicken pieces with 2 tablespoons olive oil, and place in a roaster in a single layer close together.  Spread the mustard over the top of the chicken.  In a separate bowl mix the bread crumbs, garlic powder, salt and paprika with your hands.  Then add the remaining 1/2 cup olive oil and toss thoroughly with your hands.  Pour the crumbs evenly over the chicken and roast uncovered at 400 degrees for 30 minutes.  Reduce the oven temperature to 350 degrees without opening the door, and continue to roast for 30-45 minutes more until the pieces register 165 degrees (tested with an instant read thermometer).  The chicken should be super tender and juicy, while the topping is deliciously crunchy.